Chopped Egg Salad on Raisin-Nut Toasts
Chives, capers, and sweet pickle relish dress up this egg salad. We served it on raisin bread but it's great on any kind of bread.
Ingredients
-
4 large eggs
-
3 tablespoons mayonnaise
-
2 tablespoons chopped fresh chives
-
1 tablespoon jarred capers, rinsed, drained, and coarsely chopped
-
1 tablespoon sweet pickle relish
-
16 mini slices crusty raisin-walnut bread, toasted
Directions
1.
Make egg salad: Place eggs in a heavy 2-quart saucepan, cover with cold water by 1 inch and bring just to a simmer, uncovered, over moderately high heat. Remove from heat, cover and let stand 16 minutes; drain. Run cold water over eggs in pan, shaking to break shells, until cool. Add ice cubes (this will cause shells to contract to ease peeling) and let stand 3 minutes. Peel eggs and transfer to a bowl.
2.
Using a fork, coarsely chop eggs, then stir in mayonnaise, fresh chives, capers, and sweet pickle relish; salt and pepper to taste. Mound egg salad on toasts and serve. Makes 8 servings.
Nutrition information
Calories 155, Total Fat 8.5 g, Saturated Fat 1.5 g, Cholesterol 109 mg, Sodium 262 mg, Carbohydrate 14 g, Fiber 0 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Deviled Egg Salad
Garlic and hot pepper sauce add heat to the deviled eggs that top off this simple salad loaded with vegetables.
See RecipeMore Great Recipe Ideas from Ladies' Home Journal
